Grating Gorgonzola
Serves 1
Directions
- 1Add some olive oil to a pan and put it over medium heat.
- 2Add some olive oil to a pan and put it over medium heat.
- 3Add some olive oil to a pan and put it over medium heat.
- 4Add the mushrooms to the pan and cook until soft and golden.
- 5Add the mushrooms to the pan and cook until soft and golden.
- 6Add the mushrooms to the pan and cook until soft and golden.
- 7To another pan, add the heavy cream.
- 8To another pan, add the heavy cream.
- 9To another pan, add the heavy cream.
- 10Add some garlic and black pepper to the cream.
- 11Add some garlic and black pepper to the cream.
- 12Add some garlic and black pepper to the cream.
- 13Whisk until the mixture is well combined.
- 14Whisk until the mixture is well combined.
- 15Whisk until the mixture is well combined.
- 16Slice the potatoes thinly with a mandoline slicer.
- 17Slice the potatoes thinly with a mandoline slicer.
- 18Slice the potatoes thinly with a mandoline slicer.
- 19Grease a small oven-safe pan with some olive oil.
- 20Grease a small oven-safe pan with some olive oil.
- 21Grease a small oven-safe pan with some olive oil.
- 22Add a layer of sliced potatoes to the pan.
- 23Add a layer of sliced potatoes to the pan.
- 24Add a layer of sliced potatoes to the pan.
- 25Pour a layer of the cream mixture over the potatoes.
- 26Pour a layer of the cream mixture over the potatoes.
- 27Pour a layer of the cream mixture over the potatoes.
- 28Add a layer of gorgonzola cheese and mushrooms.
- 29Add a layer of gorgonzola cheese and mushrooms.
- 30Add a layer of gorgonzola cheese and mushrooms.
- 31Repeat the layers, finishing with a layer of gorgonzola and mushrooms.
- 32Repeat the layers, finishing with a layer of gorgonzola and mushrooms.
- 33Repeat the layers, finishing with a layer of gorgonzola and mushrooms.
- 34Bake in the oven until golden brown and bubbly.
- 35Bake in the oven until golden brown and bubbly.
- 36Bake in the oven until golden brown and bubbly.
Ingredients
- Olive oil
- Olive oil
- Olive oil
- Mushrooms
- Mushrooms
- Mushrooms
- Heavy cream
- Heavy cream
- Heavy cream
- Garlic
- Garlic
- Garlic
- Black pepper
- Black pepper
- Black pepper
- Potatoes
- Potatoes
- Potatoes
- Gorgonzola cheese
- Gorgonzola cheese
- Gorgonzola cheese
Equipment
panmandoline slicerwhiskoven
Tips
- Russet potatoes are ideal for gratins as they hold their shape during baking.
- The high fat content in heavy cream creates the rich, creamy texture of a true gratin. Substituting with half-and-half or milk won’t yield the same results.